Yesterday (March 12) was my 38th birthday. I decided I would be good and make a clean eating cake for me to celebrate with the kids after school. But do I do a chocolate cake or carrot? Carrot won!! I am so glad I went for the Carrot option as what I ended up with was the most amazingly moist cake. It really tasted just like a regular carrot cake but with only healthy fats and no refined sugars!!! It was a big hit with me and all the kids too. I decided to make a quick frosting to cover the cake and add to the middle of the cake which is so simple its basically low fat cream cheese and low fat greek yoghurt with rice malt syrup and vanilla! I wish I used a slightly smaller round baking tray instead of my spring form as the cake wasnt as high as I had hoped but oh well, its all about the taste and this cake definately had that!!!

Preheat oven to 180 degrees C (fan forced). Line 2 round cake pans (I used springform pans, a little smaller would be better) with grease proof paper at the bottom and use coconut oil or butter to grease the sides. To prepare the cake add all the dry ingredients (except dates and walnuts) in one bowl and then mix together and in a seperate bowl mix the eggs, oil, vanilla and rice malt syrup. Add the wet ingredients to the dry then add your dates and walnuts and mix well. Pour evenly into your cake pans and bake for about 25 minutes. (insert a knife and if comes out clean its cooked). I found using my springform pan 25-28 minutes was enough, if you are using a smaller cake pan check it, it may need 30 minutes. Allow to cool in the pan for a little bit then turn out onto wire racks and cool completely. If you use your springform pan to make one cake then definately cook for atleast 30 minutes and check to make sure knife inserted in the centre comes out clean.

Well I never eat late at night, but tonight I am so hungry. My metabolism must be going a million miles an hours, I have burning the calories like you wouldnt believe lately and I guess not refuelling right. What to make that was nice and clean and to help fix a sweet tooth the healthy way. I really like macaroon slice and was thinking of making a clean version at some stage but thought why not create a clean macaroon inspired mug cake…..so I was on it stat!! The result……holy moly….heaven!!! I want to make another 10!!! The yummy topping was awesome I love when I get inspired to make something and it works out lol!! You can omit the protein powder too if you like and add a teaspoon of honey or rice malt syrup but you might not need it with the banana. It’s heaven in a mug I tell ya!!!

(toast your coconut and almonds in the oven or in a fry pan, I like to use my oven, only takes 10 minutes)

(optional for topping is 1 tsp rice malt syrup or honey if you find the berries a bit tart or add a little vanilla or berry protein powder if you need more protein in your snack. I didnt use any sweetener as I really enjoyed just the berries and yoghurt together)

In a bowl add the banana, egg and vanilla and mix well. Then add your coconut, flaxmeal, almond meal and cinnamon and a few frozen berries and mix well. Grease a mug with coconut oil and pour the mug cake mixture into the mug and put in the microwave for about 1 minute 20. (1000 watt). Allow to cool.

In a glass bowl add the rest of your frozen berries and using a stick blender mix until relatively smooth. Add yoghurt and you and mix to combine, you can do this with a spoon. Pour berry topping over your mug cake and top with the remainder of the toasted coconut mixed with some of the flaked almonds that you crush using your fingers and keep some flaked almonds whole to top for extra garnish . Eat immediately and totally enjoy every bite!!!

Gluten Free Breads can be a little frustrating especially when not using yeast to get it to rise. I have trialed many breads some just didnt cook properly in the middle even after 1.5 hours of baking, some didnt rise much at all and were quite heavy. I have some bread recipes on my blog already but this one is a little different as I love Chobani Greek Yoghurt I thought I’d use it in bread making. I really do love nuts and seeds in my bread too so always love to add pumpkin seeds and things like almonds. I love the crunch and flavours. But I guess its personal choice. I made this bread last night, trying to remember to jot down the ingredients as I added them just incase it was a succesful recipe! I tried a bit last night and wow, loved it. So I decided to have some for breakfast in the form of french toast. Even better! I really love using a mix of flours, some people might not like the taste of buckwheat but I dont mind it at all especially when used with other flours. Anyway heres my new bread recipe, let me know if you make it and how it turns out for you. Dont be put off by the amount of ingredients. You dont have to use this many variety of flours if you dont have them but its always good to use 2-3 if you can. Its really simple to make, it might look daunting but really it isnt!! I promise.

Preheat oven to 180 degrees C, fan forced. Line a bread pan with grease proof paper. In a bowl combine all the dry ingredients (including seeds/nuts) and mix well to combine all flours well. In another bowl mix all wet ingredients. Then mix the wet and dry together to form a dough. Place in the prepared bread tin and i like to slice the top with a knife not too deep to help make the top a little crunchy. Place in the oven for about 40-45 minutes, use a knife to insert in the bread and if it comes out clean its done.

Here’s what I did with the bread for breakfast…..french toast. So simple again. 1 egg beaten with 1/2 tsp cinnamon and a dash of almond milk (or milk of choice). Soak bread both sides and cook in frypan both sides using coconut oil. Serve with plain chobani greek yoghurt with a little cinnamon, vanilla essence and rice malt syrup. Or instead of rice malt syrup use vanilla or berry protein powder. Great pre or post workout meal. YUMMMMMMMMY!

I was busy baking over the weekend, one of the things I made was an oat slice. I have seen the oat bars in the supermarket which I full of sugar so I spent the weekend making something nice and healthy the kids could take to school and the kids really enjoyed their sample piece. I have frozen individual pieces so its easy for me to grab one and put in their lunch boxes. I wouldnt mind remaking this to make this much more cleaner! I think it would be pretty easy, using almond flour/meal or coconut flour and coconut oil instead of butter. I tried this slice and it really is yummy and full of flavour! You can use regular flour too! It makes around 20 squares, but you can make them a little bigger if you prefer. This is gluten free if you use gluten free oats, they can be hard to find though but heres a Aussie link though to help you find them http://www.glutenfreeoats.com/gloriously-free-uncontaminated-oats/ Or alternatively you can use quinoa flakes or rice flakes.

Optional 1/2 cup of sultanas (not all my kids like them so I didnt add them)

Preheat oven to 180degrees C. Line a slice tray with grease proof paper (approx size 18x28cm I think mine is). In a bowl sift the flours (I find gluten free flours can be a bit lumpy). then add all other dry ingredients. Add the melted butter, vanilla, egg and honey and mashed banana and mix well to combine then stir in your choc chips and sultanas if adding them.

Pour into your prepared slice tin and bake for 20 minutes. Allow to cool before cutting into squares.

I am in love…..I have seen this so many times on instagram and every time baked oats looked so yummy. I decided late last night I’d prep some for thismornings breakfast so at 10pm I am baking my baked oats and the smell of them baking ooooh so divine!!! So simple and once winter hits I know what the kids and I are having daily!!!! I didnt add any sweetener, its the reason why I put some banana in for its sweetness. My berries werent to tart either so that was good. Use almond or rice milk and omit the yoghurt for a dairy free option or you could use water instead of milk but i think personally a milk alternative would be tastier. You can buy gluten free oats too if you wanted a gluten free option.

Preheat oven to 180 degrees C. Mix together in a bowl and pour into a baking dish suitable for 1 serving. A ramekin for example, I used a tiny square casserole dish thats one serving. Bake in the oven for about 20-25 minutes.

Top with a little chobani yoghurt mixed with protein powder (I used berry flavour 100% whey) but you could omit that and add a little honey to sweeten with a little cinnamon and vanilla.

I love donuts, any flavour, cinnamon, jam, chocolate….I could go on and on! But ofcourse they are a huge no no. Why should we miss out on such a yummy flavour..right? I made some jam donut flavour cookies for my kids the other day trying to keep them as healthy as possible for them and thought hmmmmmm wonder If I could make a super healthy jam donut flavour pancake. So I attempted it today and I was happy with the result. I bought egg whites in the frozen section of the super market and its so much easier to do protein pancakes instead of wasting the yolks or trying to find recipes I can use the yolks!! Theres only so much custard you can make before the kids get sick of it!!

Mix all ingredients except fruit in a bowl. Layer some of the vanilla/cinnamon cream layer on one pancake and add fresh berries. Top with another pancake and spread more of the vanilla/cinnamon cream and top with more berries. Add the last pancake on top and spread with remainder of the cream mixture and top with a few more berries. I also microwaved a few berries to warm them then mashed them creating kinda a juicy/jam type thing. Then pour a little over the top. And Voila a healthy alternative to the jam donut…..and just think how excited you will be coming home from the gym after a gruelling workout knowing this is what you are about to eat! Enjoy!!

I have lots of bananas to use up that are ripening way too fast so I thought I’d freeze some to make smoothies, make some banana muffins for the kids for school and make some mug cakes for me to freeze. I made banana nut flavour with a chocolate frosting. Yummy! You can just omit the protein powder to, just add probably an extra teaspoon of coconut flour or or extra couple of teaspoons of almond flour (Dont over do it on the coconut flour it loves soaks up all the moisture so you dont want to add too much).

Chocolate frosting:

Mix together in a bowl and spread over top of mug cake. You can omit the the protein powder but if you do add sweetener to taste, I would just add a little rice malt syrup but you can use stevia or your preferred sweetener, I find with the protein powder I dont need to add sweetener.

I am always making some kind of chocolate flavoured protein balls or truffles….well today I thought I’d be different, a totally different flavour! Why not have a nice tangy refreshing flavour in ball!! Introducing a Lemon inspired truffle and its goooooooood!!! A nice healthy treat for the kids too. My almost 12 year old loves lemon flavoured sweets so these she loved!!

Nutty Lemon Truffles

1 cup mixed nuts (I used a mix of cashews, macadamia’s and almonds)

10 pitted dried dates

2 Tbsp shredded coconut plus extra for rolling

zest of one lemon

2-3 Tbsp lemon juice

In a processor add the nuts, dates and coconut and process until it recembles even smallish crumbs (a little bigger than bread crumbs). Add Lemon zest and 2 tablespoons of juice and pulse to combine. This should make the dough rollable and not too wet but enough to have coconut coat the balls. Taste the mixture, if you want more lemon or need the mixture more wet add another tablespoon of lemon juice. Roll into 12 balls (well it should make 12 if you dont keep eating the mixture lol…oops) Coat in coconut and let harden a little in the fridge or freezer. Store in freezer and the balls will last a couple of month in an air tight container.

I love sweet potato, especially when it’s mashed with cinnamon and topped with almond butter! mmmmmmmm So why not make sweets with sweet potato! It totally makes sense! Today I thought while all kids are at school and Sabrinah is at kindy and its my forced day off from the gym (I am at the gym on Sunday which is my usual day off so swapped days around) why not spend the day cooking….oh and housework too! I hate taking a day off from the gym but my body is pretty sore, my muscles are telling me to chill out for the day! Omit nuts to make this lunchbox friendly for school.

I decided to make brownies, hoping that they would turn out nice and moist and bingo…..spot on!! Here’s what I did

Preheat oven to 180 degrees C (fan forced). In a food processor blend all ingredients (except nuts) until smooth. Stir in nuts and Pour into a 8×8 inch baking dish thats line with grease proof paper. Spread evenly. Bake for 20 minutes in the oven. Allow to cool a little in the dish before trying to lift out. I cooled mine in the fridge as I was impatient.

I had pumpkin to use up so I roasted it, mashed it and was left wondering what I would make. I decided on seeing what pumpkin bread I could create thinking it might be nice for breakfast or just a little snack topped with chobani yoghurt infused with vanilla and cinnamon and covered in berries. YUMMMMMMM! Its just cooled enough for me to cut it and taste test it and OMG!!! Its so yummy. My older 2 who are still awake even got to taste test it and they loved it too!! So I will share it with everyone….

Preheat oven to 160 degrees C (fan forced) and line a loaf tin with grease proof paper. In a food processor blend all ingredients except chopped nuts until smooth mix in nuts. Evenly spread into the prepared loaf tin and bake for approx 50 minutes. Insert a skewer or knife, when it comes out clean its ready. Let cool before cutting into 8 pieces.